Director Of Food & Beverage

Six Senses Kaplankaya

Six Senses Kaplankaya presents a mosaic of architecture, history and art, and is within easy reach many famed archaeological sites. There are 141 guestrooms including six suites (75 in the main building and 66 Ridge Villas), all boasting stunning views to the Aegean Sea. Aegean & Mediterranean-inspired fresh, sustainable cuisine interwoven with Turkish elements and flavors is the overarching theme of three dining venues, introducing ‘Eat with Six Senses’ concept by sourcing local and fresh products. The expansive 10,000 square meter Spa, Fitness and Health & Healing Center offers guests and residents a truly integrative approach to optimal wellness. Six Senses Kaplankaya is an idyllic destination for celebrations. It also has facilities to accommodate team-building programs. With many excellent guest experiences on offer, the resort can customize activities to suit active guests and guests who prefer to simply sit back and relax.

Scope

• Maintains a high and visible profile on the day to day operations by being on the floor during peak service hours and checking every outlet throughout the day.
• Directs and controls all restaurant hosts to ensure that all operational matters are handled on time and that guest expectations are met or exceeded.
• Ensure that the restaurants and bars are prepared for service at the designated times and that all pre service activities by restaurant management have been carried out.
• Liaises with kitchen, stewarding, bars, rooms and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
• Assists in the planning and execution of promotional activities.
• Maximizes revenue in the outlet by implementing up-selling procedures and training hosts on up selling.
• Instill a revenue-focused philosophy through training and education so that all hosts are fully engaged with driving revenue opportunities.
• Assists in monitoring and controlling the Food and Beverage inventory and participates in inventory taking.
• Conducts frequent Front and Heart of house checks ensuring mise-en- place, service procedures, standards of cleanliness and hygiene, repair and maintenance, host grooming and manning levels are in order and takes appropriate action where necessary.
• Selects, trains and evaluates hosts.
• Ensure all hosts maintain training by HR and departmental heads and that internal department training follow-ups occur.
• Conduct ongoing evaluations and appraisals of hosts in coordination with HR.
• Ensure that all “hosts” are aware of their duties and operating procedures within the resort.
• Payroll costs should be minimized by maximizing the productivity and efficient scheduling of hosts.
• Purchasing practices should meet the requirements of the Six Senses nutrition and sustainability platforms, while stocktakes and storage assessment will be undertaken at the required times to ensure all stock is on hand, properly stored and in line with Six Senses standards.
• Each outlet’s operational budget should be strictly adhered to and all costs will be·
• continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.
• Personally handle VIP guests so that their F&B expectations are met.
• Interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback.
• Forecasting and reporting requirements for the role should be completed accurately, on time and maintained for reference.
• Control loss, abuse or breakage of all operating equipment and to ensure correct handling and storage of such items.
• Ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic by 2022, social responsibility and all other practices documented in the Sustainability Guidelines are followed in the outlets to maintain a harmonious and sensitive approach to our environment.
• Six Senses guidelines and standards of service and operation should be adopted and followed by all Food & Beverage hosts.

Qualifications

• Turkish nationality.
• BA/BSc in Hospitality management or related field.
• Minimum 3 years managerial similar position and customer service experience; prefer in a luxury hotel setting.
• Excellent written and verbal skills both in English and Turkish.
• Additional languages and international experience are beneficial.
• Proficient in MS Office applications and PMS accounts.
• Business savvy leader with demonstrated financial acumen, capable of providing strong P&L results oriented financial leader.
• Excellent sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer.
• Great attention to details.
• Ability to manage, train and motivate a variety of people.
• Responsive, engaged and interactive with capability of building strong positive team.
• Able to converse and resolve guest complaints/issues in a calm and professional manner.
• Demonstrate excellent communication, counseling and decision-making.
• Visibly proactive with excellent organizational skills, capable of providing focused leadership.
• Creative and innovative, capable of delivering products and services that will differentiate in the region’s luxury hotel market.
• Energetic with a positive attitude.
• Specialist on food terminology, application, operation, costs, menu development and controlling inventory.
• Knows well the F&B trends
• Beverage expert
• Highly service oriented